Serious Eats: Recipes

Lamb Steaks with Peas and Mint

[Photographs: Jonathan Lovekin]

I've always associated a side of something mashed or puréed with cold weather eating. I mean, mashed potatoes and sweet puréed squash doesn't exactly scream spring. But for those who crave the softly satisfying texture of a mashed side year round, warm weather doesn't have to mean saying goodbye to all things mushy.

Adapted from Tender: A Cook and His Vegetable Patch, these Lamb Steaks with Peas and Mint are served with a purée of a springier vegetable—sweet peas. Briefly boiled until their sugars release, buzzed in the blender with leaves of mint and melted butter, these peas would be wonderful with just about anything grilled—scallops, sausages, steaks, or lamb. Author Nigel Slater serves his with little thyme-rubbed lamb steaks. By letting the steaks (or rib chops, if you'd prefer) sit in a slick of chopped thyme and olive oil for half an hour before grilling, the thyme has a chance to really soak in and lightly char once it hits the grill. Serving grilled lamb with mashed potatoes seems a bit out of season, but the minty puréed peas transform it into a dish that's all about spring.

As always with our Cook the Book feature, we have five (5) copies of Tender: A Cook and His Vegetable Patch to give away this week.

Reprinted with permission from Tender: A Cook and His Vegetable Patch by Nigel Slater. Copyright © 2009, 2010. Published by Ten Speed Press, a division of Random House, Inc. Available wherever books are sold. All Rights Reserved.

Printed from

© Serious Eats